Broome chillies are a rare variety grown in the Top End. They can be hard to find, so feel free to use any large green chilli that you like.
- 1 fresh fish such as queenfish, kingfish or threadfin salmon, filleted and thinly sliced
- ½ lemon, thinly sliced
- ½ brown onion, thinly sliced
- 1 Broome chilli or any large green chilli, thinly sliced
- 1 large red chilli, thinly sliced
- 250 ml (1 cup) brown vinegar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 10 minutes
Place all ingredients in a bowl and toss to coat. Stand for 10 minutes, or until the fish begins to turn opaque. Divide between small bowls to serve.